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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Watermelon is a sweet, commonly consumed fruit of summer, usually as fresh slices, diced in mixed fruit salads, or as juice. [53] [54] Watermelon juice can be blended with other fruit juices or made into wine. [55] The seeds have a nutty flavor and can be dried and roasted, or ground into flour. [9]
Preheat oven to 425F. Drizzle the butternut and kabocha squashes with olive oil and sprinkle with pepper on a roasting pan. Chuck them into the oven and roast for about 45-60 minutes, or until ...
Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa, which egusi seeds are from, grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are deeply rooted in the Yoruba culinary [6] Egusi soup is a very popular soup in West Africa, with considerable ...
Manufacturing garlic powder on a larger scale involves various steps, from extraction of the garlic bulbs to packaging the final powder. After harvesting the raw garlic, bulbs are cleaned under mild pressure to remove skin and separate the cloves. [8] The garlic is then dehydrated using both historical and newly developed methods.
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. [1] It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.
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